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Freezing Sorbet

What Went Wrong? Sorbet Too Hard and Icy

Nothing could possibly get close to topping the purity of eating a single, perfectly ripe piece of fruit, but sorbet can get pretty darn close. Since I'm sorbet's number-one fan, and because my last adventure with lemon-buttermilk sorbet went off without a hitch, I decided to try my hand at capturing cantaloupe at its peak.

Unlike ice cream, sorbet doesn't require the finicky step of tempering, so I was certain the method would be more forgiving. Not so much: I modified a recipe from Sunset's One-Block Feast cookbook, subbing honey for honey syrup, then ran it through an ice cream maker as usual. The next-day result? A frozen block of ice that dissipated into granita-like chunks when I tried to scoop it.

Has this happened to you? Any idea what went awry?

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